Plant-based living is all in the family with the Campbells. By now, most of you know about The China Study, a monumental research-based nutrition book written by T. Colin Campbell and his son, Thomas Campbell. But more recently, one of his other sons piloted a film to broaden the reach of their family’s plant-based message. Nelson Campbell made his mark with the documentary, PlantPure Nation, and his wife, Kim Campbell, whipped up a companion title, The PlantPure Nation Cookbook. Their initial works were so successful that Kim is back with a second PlantPure cookbook, and she was kind enough to share this Vegan Pad Thai recipe as a sample.
According to the subtitle, The PlantPure Kitchen contains “130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life”. But this isn’t just another vegan cookbook. Kim puts a heavy emphasis on consuming as many pure foods as possible, in their “natural” state.
This means that many ingredients we may take for granted as being plant-based, like oil, are almost non-existent in Kim’s recipes. Her creations are also low-sodium, low-sugar, and focus on whole grains, whole soy, nuts, seeds, and beans for nutritional balance. Most of the recipes in The PlantPure Kitchen are also gluten-free, but you will find a smattering of options that contain whole wheat or spelt flour.
Nelson and I raised three kids and led busy lives, and we fell short in the diet department more times than I care to admit … It is these memories that remind me of the importance of humility. I feel strongly that a judgmental, extremist attitude can be an impediment to building a plant-based world.
Special Diet Notes: Vegan Pad Thai
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally peanut-free, tree nut-free, vegan, plant-based, and vegetarian.
- 2 garlic cloves, peeled
- 1 teaspoon grated fresh ginger
- ¼ cup water
- 3 tablespoons low-sodium tamari (wheat-free / gluten-free, if needed)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 1 tablespoon lime juice
- 1 teaspoon tamarind paste
- 1 teaspoon sriracha
- 2 teaspoons non-GMO cornstarch
- 6 ounces extra-firm tofu
- 6 to 8 ounces brown rice noodles
- 1 medium carrot, peeled and julienned
- 1 red bell pepper, seeded and sliced
- ½ red onion, sliced
- 3 cups chopped broccoli florets
- 1 cup shredded cabbage
- 2 cups chopped spinach
- 1 cup fresh mung bean sprouts
- 4 to 6 green onions, chopped
- 3 to 5 garlic cloves, minced
- ½ cup chopped peanuts (omit for peanut-free)
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges (optional)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine all the sauce ingredients in a blender and blend until smooth and creamy.
- Cut the tofu into 1-inch cubes and arrange them in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables). Bake until golden, 15 to 20 minutes.
- While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
- In a nonstick skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
- In a large serving bowl, toss the pasta, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired.
Tamarind paste (a sticky sour fruit paste) can be found in the Asian section of most large supermarkets; Whole Foods Market carries this product as well. But if you can’t find it, you can substitute 1 pitted date.
This Vegan Pad Thai recipe was reprinted with permissions from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life Paperback by Kim Campbell. The photo is by Colin Campbell.